Appetizers/ HotApp

Jalapeno Cocktail Pie Squares

How could I have forgotten this favorite recipe?

I use to make this recipe all the time for parties I catered because it could be made in advance and frozen and then taken out and rewarmed in the oven before serving.

If you like spicy and you like cheese and you want to get your veggie in for the day, give these a try. It’s also a great little appetizer you could freeze in small portions to go with your summer cocktails.

Recently we had a bar-b-q for our Israel travel group from last year. It was so nice getting together with the ones close enough to come and sharing a meal together that wasn’t Mediterranean food. I have to say that was the only part of the trip I didn’t care for — the food.

We had a good Texas menu of  my Garden Vegetable Terrine and these Jalapeno Cocktail Pie squares for appetizers. Dinner – bbq pulled pork, cheese grits, my cauliflower potato salad (which I now add one potato to for extra texture and flavor), deviled egg, cornbread salad and a cucumber, tomato and avocado salad. Dessert had to be Kentucky Derby Pie even though the derby was the weekend before and my mother’s Snowball Cake Dessert.

Several people went home with leftovers which was good because then I’m not tempted to eat again, and again, and again  trying to finish things off.

BLAST FROM THE PAST: Fresh Peach and Raspberry Cake is great for your weekend brunch.

Beat the four eggs with a whisk.

Beat in the flour, salt and baking powder.

Thaw the broccoli and squeeze out all the water and add to the batter along with the green chiles and jalapeño.

Add in the grated cheese and stir to combine.

Pour into a pan that you have coated with cooking spray and bake in 350° oven for 30-35 minutes.

Cut into squares and serve or cut into squares and freeze until ready to serve.


Jalapeno Cocktail Pie Squares


  • 2-3 jalapeno peppers chopped
  • 4 eggs beaten
  • 1 lb. sharp cheddar cheese shredded
  • 1/2 c. butter melted and cooled
  • 1 c. milk
  • 1 c. flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 box frozen broccoli chopped and drained
  • 1 small can green chiles


  1. Preheat oven to 350°
  2. Thaw the broccoli and squeeze out all the liquid. Set aside.

  3. Beat the eggs with a whisk. Add in the chopped jalapeño, cheese, melted butter, milk, flour, salt and baking powder. Mix until well combined. Add in the drained broccoli and stir until well blended.
  4. Spray a 9x13" baking pan with non-stick cooking spray. Pour in the mixture and bake in oven for 30 minutes or so until slightly browned and set. When cool, cut into small rectangles. Yields about 4-5 dozen depending on size cut.

Recipe Notes

Note: When I use to make these for catering jobs, I would make in advance, cut and freeze and then thaw and reheat in oven until hot. Serve warm.

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